Preheat oven to 180 degrees C. Grease one 22cm springform pan.
Heat white sugar, butter, water, coffee and chocolate in a saucepan over low heat stirring constantly until chocolate is melted and mixture is smooth; remove from heat.
Beat in the eggs and pour into the prepared pan. Batter is very thin. If side and bottom of pan do not fit tightly then line the pan with foil.
Bake at 180 degrees C until a wooden skewer inserted in centre comes out clean; about 45 to 50 minutes. Cool completely then remove sides of pan. Cover cake with plastic wrap and refrigerate until chilled; at least 4 hours.
Remove plastic wrap. Whisk the cream and icing sugar in a chilled bowl until stiff. Garnish top of cake with whipped cream and if desired whole almonds. Refrigerate any remaining cake.